North African Salmon

Ingredients:

• 1 can (4 oz.) sliced ripe olives, drained
• 3/4 cup low-fat plain yogurt
• 1/2 cup chopped parsley
• 1/4 cup chopped cilantro
• 3 Tablespoons lemon juice
• 2 Tablespoons olive oil
• 1 Tablespoon minced garlic
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 1-1/2 Tablespoons olive oil
• 1 teaspoon lemon pepper seasoning
• 2 Tablespoons slivered red onion

Directions:

Reserve 2 tablespoons olives. Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt, and pepper flakes; set aside. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon skin side up in heated skillet and cook, uncovered, about 3 minutes. Turn salmon over and sprinkle with lemon and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. To serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.

Southwest Salmon with Mango Salsa

Ingredients:

Fruit Salsa

• 1 lb. frozen or refrigerated mango chunks, diced
• 4 kiwi fruit, peeled and diced
• 1/3 cup red onion, finely diced
• 1/4 cup cilantro, chopped coarse
• 1/4 cup fresh lime juice
• 1 teaspoon peanut or extra virgin olive oil

Grilled Salmon

• 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon celery seed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 teaspoons fresh lime juice
• 1-1/2 Tablespoons olive oil

Directions:

Prepare salsa:

Thaw mango chunks at low setting in microwave, 4 to 5 minutes. Dice mango and add to bowl. Stir in remaining salsa ingredients; set aside.

Prepare salmon:

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.Measure salt, cumin, celery, garlic, and cayenne into a small bowl; mix in limejuice and oil. Heat a heavy nonstick skillet or BBQ over medium-high heat. Brush top and bottoms of salmon with spice mixture. Cook, skin side up, uncovered, about 3 to 4 minutes, until well grill- marked. Shake pan occasionally to keep fish from sticking. Carefully turn salmon over. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Serve hot with fruit salsa.

Basic Herb Pan Sauce for Salmon

Ingredients:

• 4 Tablespoons butter, divided
• 1/4 Cup finely chopped shallots or green onions
• 3/4 Cup chicken stock
• 1/4 Cup dry white wine
• 2 Tablespoons fresh lemon juice, or to taste
• 3 Tablespoons finely chopped fresh herb such as parsley, dill, chives, or a combination
• Salt and fresh ground pepper

Directions:

Heat 2 T butter in a sauté pan over moderate heat and sauté shallots until softened, but not brown, about 2 minutes. Add chicken stock, wine and lemon juice and bring to a boil over high heat. Continue to cook until reduced by half and lightly thickened, 3-5 minutes. Take off heat and whisk in remaining butter to thicken sauce. Then add herbs and salt and pepper. Serve immediately.

Asian Glazed BBQ Salmon

Ingredients:

• 3 Tablespoons maple syrup
• 2 teaspoons fresh grated ginger
• 2 teaspoons fresh lime juice
• 2 Tablespoons soya sauce
• 1 teaspoons minced garlic
• 1 T olive oil (prevents sticking to grill)

Directions:

Blend all ingredients together and marinate 2- 4 salmon portions for 30 minutes to an hour. Heat BBQ to medium high heat. Place salmon portions skin side up and grill for 3 to 4 minutes. Carefully flip salmon over and cook for another 3-4 minutes depending on the thickness of the salmon. Cook just until salmon is opaque throughout.